Mushroom Cream Sauce
Makes about 1-1/4 cups
This quick and easy creamy mushroom sauce is delicious with veal, pork, chicken, some seafood and pasta. See the similar and related recipes links for some suggestions. If using with sautéed meat, use the same pan, omit the oil if there is enough left from browning the meat, and scrape up all of the browned bits in the bottom as you make the sauce for extra flavor. The herbs used in this version are particularly good with most veal, pork or chicken entrees. They can be substituted with any herbs or spices desired, especially those to complement the dish you are serving.
- 2 tablespoons olive oil or butter, preferably unsalted
- 1 cup sliced mushrooms (see notes below)
- 2 teaspoons minced garlic
- Salt and pepper to taste
- 1/2 cup dry vermouth or dry white wine
- 1 cup low-sodium chicken broth
- 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
- 1/2 teaspoon chopped fresh sage leaves (or 1/4 teaspoon dry rubbed sage)
- 1 cup cream
Heat the oil or butter in a medium skillet over medium-high heat. Add the mushrooms and sauté for about 2 minutes. Add the garlic, salt and pepper; sauté another minute. Add the vermouth and reduce for 1 minute. Add the chicken broth, thyme and sage. Reduce by half. Add the cream and reduce until desired thickness, about 5 minutes. Serve immediately, spooning over the dish.
Notes: For preparations like this, I usually use cremini or other dark mushrooms because they add more flavor than white button mushrooms. However, any variety you prefer will taste good.